Delta Catfish & Grits Recipe
Crispy fried Mississippi Delta Domestic Catfish, Sauteed Corn, Tomato, and Spinach, Served over creamy Mississippi Stone Ground Grits
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Ingredients
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Catfish
Sauteed Vegetables
Grits
Method
Preparing the Catfish
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat dry with paper towels.
- 2
Set up Breading Station
In one bowl, whisk together the buttermilk and eggs. In another bowl, mix the cornmeal, flour, salt, black pepper, and cayenne pepper.
- 3
Bread the Catfish
Dip each catfish fillet first into the buttermilk mixture, then coat it well in the cornmeal mixture.
- 4
Fry the Catfish
In a large skillet, heat the vegetable oil over medium-high heat. Fry the catfish fillets for about 5-6 minutes on each side or until golden brown and crispy. Drain on paper towels.
Cooking the Sauteed Vegetables
- 5
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
- 6
Sauté Garlic
Add minced garlic and sauté for about 1 minute until fragrant.
- 7
Add Vegetables
Stir in the corn, diced tomatoes, salt, and black pepper. Cook for 4-5 minutes.
- 8
Add Spinach
Add the spinach and continue to sauté for an additional 2-3 minutes until wilted. Remove from heat.
Cooking the Grits
- 9
Boil Water
In a medium saucepan, bring 4 cups of water to a boil.
- 10
Add Grits and Salt
Stir in the stone ground grits and salt. Reduce heat to low.
- 11
Simmer Grits
Cover and simmer for about 20-25 minutes, stirring occasionally, until the grits are thickened and creamy.
- 12
Finish Grits
Stir in the butter and cheese (if using) until melted and well combined.
Assembling the Dish
- 13
Plate the Dish
Serve a generous scoop of creamy grits on each plate, top with the sautéed vegetables, and place the crispy catfish on top.